Rich, chocolatey, frosty, dreamy, homemade frozen hot chocolate…
It seems every time I mention my love for New York City, someone will ask, “Have you been to Serendipity? Have you had their frozen hot chocolate? It’s life-changing!”
What’s a healthy-eating vegan, who’s never been to Serendipity, to do?
Make my own frozen hot chocolate, of course!
For a healthy topping, be sure to try this with my Healthy Reddi-Wip Cream on top!
Frozen Hot Chocolate
(Makes 1 really big serving)
- 1 cup milk of choice – use at least 1/3 cup as lite or full-fat canned coconut milk if you want a truly-rich treat
- 2 tbsp cocoa powder
- scant 1/16th tsp salt – important
- 2 tbsp pure maple syrup, sugar, etc. OR pinch pure stevia
- Optional for an even richer flavor, add a little melted chocolate (Serendipity’s recipe calls for this)
Combine ingredients and whisk together on the stove. Or microwave 30 seconds, stir, then microwave another 30 seconds. Let cool, then pour into an ice-cube tray. If you don’t have one, pour into three or four small containers. (Or pour it all into one container, but be sure to thaw before doing the next step so your blender can handle the one big block of frozen-ness.) Freeze. Once frozen, pop the mixture into a blender and blend! I used my Vitamix. Do not add ice, which would dilute the flavor. Ideas for Variations: Add almond or mint extract, blend in some banana, spike with rum, or even add peanut butter!
Frozen Hot Chocolate Nutrition Facts:
(For the entire thing)
- Calories: 80
- fat grams: 4.5
- Protein grams: 3
- Sugar grams: 0 (if using stevia)
I first made this using only almond milk. I liked it… but my taste-tester friends—some of whom have tasted the real thing from Serendipity—said it was more like frozen ice milk than hot chocolate. I agreed; the recipe was missing that rich, hot-chocolate flavor. Nothin’ a little fat couldn’t fix! So if you can spare the calories in your diet, try using at least 1/3 cup of full-fat coconut milk. It will still be much healthier than the Serendipity version (220 calories to their 850. I’m not sure what their serving size is… but my recipe makes a pretty big serving! And it has no cholesterol and can be sugar-free.)
sounds delish!
I have a suggestion…how about tiramisu? i love that stuff!
oh, your next healthy shake needs to be pina colada…just add some pineapple, artisana coconut butter and some ‘milk’ to a frozen banana…yummo! next time i make one i’m adding in some frozen pineapple juice concentrate for more pineapple-y flavor! oh, and maybe some rum flavor? hmmmm……
Ahhhh I need to do a tiramisu!! Need need need. You are so right. That must happen!
Holy yummlicious idea! 😉 That sounds so super amazing! Genius idea… I can’t wait to eat it. P.S. I FINALLY tried your raw cake batter milkshake (us college girls have a lot on our plates, right? No pun intended. 😉 ) and it was so YUMMY! Super rich, but super amazing for that reason exactly! Thanks girl! I always read your blog! I miss commenting every day! 🙁 School has eaten my soul! And that’s sad because it’s a Christian college… I thought they would help to preserve your soul. 😉
LOVE YOU!!!
Aly
Aw lol Aly, you know I’m the worst at commenting! Don’t worry! I love hearing your super-sweet voice whenever you get a chance. Oh, and I’m so excited you tried the milkshake!! xoxo
Um – love. this.
Does it come out nice and thick though? I see a lot of people adding gums to their mixtures. Are they needed…because I can’t afford them! 😉
It IS thick… but if you don’t use any coconut milk, it’s more like… a Wendy’s frosty (in taste). But even if you don’t use coconut milk (which makes it TASTE thicker), it still *looks* more ice cream-like if you use a vita mix. I’m not sure how it looks in another blender.
Hi, I just want to tell you that I found your blog last week and you are just AWESOME!! As a vegan/chocoholic, I can’t believe on all these wonderful recipes. Thank you, thank you, for your generosity in sharing them:) Natalia
Aww yay! I’m so glad you found me, Natalia! 🙂
I CANNOT wait to make this once the weather gets warm again. I swear spring was here just a few days ago – where did it go?!? My friends and I went to Serendipity after finishing the NYC Marathon. I had some massive sundae, but someone at our table got the frozen hot chocolate, and it was amazing. Thanks for recreating Katie. About to send you an email. 🙂
Emailed ya back. You are TOO amazing!
I’m currently drinking the frozen hot chocolate right now and it’s fantastic! I used the full-fat coconut milk like you recommended, and it’s like chocolate soft-serve straight from a blender. Thanks for the recipe Katie!
Awww I’m so glad you liked it!
P.S. OMG cake batter pb is genius!
Just made this. omg sooo good. 🙂
SO excited you tried it!!
Hey, I just found your blog and WOW. That’s a looot of recipes. I can’t wait to try them all!
I do have one question, though… I’m not american or anything, so I’d like to know what exactly is “2T cocoa powder”. I mean, what is the ‘T’ referring to?
The capital T means tablespoons. Not sure why they use T… everyone I know uses either tbs or tbsp for tablespoon..
hmmm that sounds like a delicious treat. I may make some fro-no-co too… that is frozen hot not cocoa(or chocolate), in other words frozen hot carob. 😀 I wonder if there are any more carob aficionados here? Oh btw I am not a vegan here, Is it weird for me to be here…? owo…
Hi..i tried this too. but i don’t have a blender, so used mixer. was good..
will fresh cream work instead of coco milk??
Thanks.